It was actually pretty easy to come up with "DA BEARS" burger. The Chicago Dog, a hot dog garnished with just about everything but the kitchen sink, is already world famous...and it's pretty easy to make a hot dog shaped burger.
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I credit my wife, who spent time in Jacksonville, for the Jaguars Biscuits and Gravy Burger. Jacksonville is home to some great Southern cooking, which is exactly what I tried to create in this beef and sausage burger, served on a fresh baked buttermilk biscuit, with pan-cooked sausage gravy.
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While I knew early on that my Detroit Lions burger would be a "Blues" burger, I wanted to take it further than a standard blue cheese burger. A bit into my research, I found out that Detriot is a big potato chip town, and home of Better Made potato chips - ha ha...now I have my answer to the kicked up blues burger.
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St Louis has some great food choices, and it was hard to narrow it down, but once I found the Slinger Sandwich, the Rams inspired burger was as good a made. This version has seared beef patty but you can do it with just about any meat.
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My Cleveland Browns-inspired burger draws on the influence of Eastern European cuisine, as well as good old American French fries! For my Polish Boy burger, I sear a beef patty, then top it with a helping of Kielbasa, a handful of fries, and a pile of coleslaw.
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Seattle is a town famous for fabulous, flavorful foods. It was hard to choose from so many tasty options, but coffee and cherries are two that jump out at me as uniquely suitable burger flavorings. I make a quick coffee rub, which lends a slightly bitter, smoky, spicy flavor to the burger. I balance it out with Cherry jam, sauteed with caramelized onions.
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While the Mid-Atlantic has it's own authentic regional cuisine, I couldn't resist making Washington's burger with a political spin. The Red vs Blue burger uses roasted red bell pepper to provide a sweet and savory flavor (not to mention the color red) to the burger.
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My tribute to the food truck revolution is a Taco Truck Burger for the Oakland Raiders, since Oakland is one of the early pioneers of Food Truck culture. My personal creation is a seared chorizo and beef patty wrapped, burrito-style, in a flour tortilla with avocado, cheese and pico de Gallo.
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I live in San Francisco, and one of the first "foods" I fell in love with when I moved here was the wonderful diversity of Northern California wine - and so I needed to work some wine into my San Francisco 49ers burger. Zinfandel is the perfect choice. I use about a cup, to slowly braise some onions down until they are super tender and sweet - almost jam like.
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I knew I wanted to incorporate peaches into my Atlanta Falcons-inspired burger, and I found two ways to do it. First, I make a fast, easy jalapeno peach BBQ sauce, which brings out the sweet and the heat in both. Then, I top the burger with raw peaches, which still have their bright acidic flavor. For a salty complement to the sweet and spicy BBQ sauce, I make prosciutto "chips" (reall